156 ON THE CHEMISTRY AND TOXICOLOGY OF FUNGI. 



tasted raw, while innocuous species are bland. Tins hint may be 

 a safeguard to those Avho gather them. 



Lactai'ine, if the poisons found in the genus Lactarius may so be 

 termed, produces much the same train of symptoms as Russuline. 

 But it is more to be dreaded. It acts much more slowly, hence 

 there is little or no vomiting, the mushroom is retained in the 

 stomach, the poison more fully imbibed, and the resulting ulcera- 

 tion and agony more frightful. Convulsions and paralysis often 

 appear before the end. Lact. rvfus, the Slayer, is decidedly the 

 worst, and has caused many fatalities. A mere touch of its milk 

 on the tongue inflames the mo^^th and fauces, as the author knows 

 to his cost. But acridity in this genus is not an invariable sign of 

 poison, as it is in Russula. The Lactarine is blended with some 

 acrid resinous matter. On account of the resinous constituent, the 

 poison cannot be separated by boiling, washing, or maceration 

 in plain water. But the usage of Russians and Poles appeal's to 

 show that salt and vinegar neutralize Lactarine. In various parts 

 of Europe the poisonous Lactars are safely eaten, after having lain 

 in pickle or brine for some time. There is much difference, too, 

 in the relative virulence of species. 



Boletine, a poisonous essence found in a few species of Boletus, 

 is a simple irritant, giving rise to no nervous derangement at all. 

 It appears to be slightly emetic and powerfully purgative. It acts 

 Avithin an hour or two of ingestion, and the effects are speeder and 

 transitory, leaving no ill consequences. Very rai'ely has even B. 

 satanas, the most virulent species, caused more than a passing colic. 

 B. luridus does not develop the Boletine until full grown, and in 

 all species containing it the essence is sparingly diffused. Debility 

 caused by the purging is the worst symptom to be feared. Bole- 

 tine is volatile, and disappears altogether when the Bolets are 

 dried. 



Gyromitra esculenta is the only species of all the Elvellacei ascer- 

 tained to be poisonous. It has a unique history. As will be seen 

 from its name, it has always been considered edible. In great part 

 of Germany it is a very common mushroom, appearing in spi'ing, 

 and being brought to market in large quantities. But now and 

 then accidents Avcre traced to it, and a belief arose that it must be 

 unsafe sometimes, under unknown conditions. Here, Avhere the 

 species is uncommon, and where there are few who would eat it, 

 it was suflicient for Berkeley to note the circumstance. And no 

 doubt this helped to create or perpetuate the belief that any 



